I’m in a season of life where I no longer have hours to plan, shop for, and make the perfect meal each day. I have a 7-month-old and a 3-year-old who keep me busy, and unfortunately, cooking extravagant meals has fallen to the wayside. I also have no interest in creating more work (i.e dishes) so I’m always on the hunt for one pan meals that can cook on the stove or in the oven with little attention. It’s an added plus if it’s something a toddler might try!
When I saw several reels on social media for a one pan dumpling bake, I knew I had to try it out because I’ve passed along my love of dumplings (and all things pasta) to my daughter. I recently wrote about deconstructed dumplings and made a dumpling pasta salad last summer, so be sure to check those out if you are a dumpling lover too!
While you could make your own dumplings to use in this dish, I opted to save time and use frozen dumplings. As the dish bakes, the sauce thickens, so I recommend freezing your dumplings if you do decide to make your own so that they aren’t overcooked. There are so many great options for frozen dumplings in an Asian grocer like H Mart or even in your grocery store, that you really don’t have to feel any guilt about cutting corners here!
As always, you can add or omit ingredients to make this your own (I know cilantro is a no-go for some people) and you may want to dial back the chili crisp and save it for garnish if you’re feeding kids. This dish is also a great way to get younger kids involved in helping make a meal because depending on their age, they can help add things to the pan, or if they’re older they can even make it themselves. Plus, if kids help make the meal, they are more likely to try it, even if it’s something they typically might not like (or try).
The sauce makes this dumpling bake feel like a more elevated dish. The leftovers, if there are any, are great for lunch the next day, too!
Coconut Curry Dumpling Bake
Serves: 4
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
14oz lite coconut milk
1.5 tablespoons thai red curry paste
4 cloves garlic, minced
1 teaspoon ginger, minced
1/4 cup soy sauce
2 tablespoons sugar
1 tablespoon lime juice
1 tablespoon sesame oil
3 cups fresh spinach
16 frozen dumplings
1/3 cup cilantro, chopped
1/2 cup scallions, sliced
1 tablespoon + 1/4 cup chili crisp
1 tablespoon sesame seeds
1. Preheat the oven to 400 degrees F.
2. In a 9x9" baking dish, mix coconut milk, curry paste, garlic, ginger, soy sauce, sugar, lime juice, sesame oil, and 1 tbs chili crisp. Whisk to combine.
3. Add spinach to the baking dish and mix to coat evenly with sauce. Distribute spinach evenly in the dish.
4. Place the dumplings on top of the spinach.
5. Spoon some sauce over each dumpling.
6. Cover baking dish with foil. Bake for 40 minutes or until the dumplings are cooked and tender.
7. When ready to serve, garnish with cilantro, scallions, chili crisp and sesame seeds. You can garnish the entire dish, or let everyone garnish their own!
If you love dumplings as much as I do, you’re in luck, because we incorporate dumplings and other stuffed pastas into several classes that span a variety of cultures. Come check out:
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Culinary Adventure: Chicago Neighborhoods Tour Saturday, May 2 6pm
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Pasta and Gnocchi Workshop (new Spring menu!)
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Pasta Boot Camp Saturday, June 6 10am
And, if you are also a caretaker to kids or teens, don’t miss out on our summer cooking camps in June and July!
Need a new baking dish to get started on this recipe? Have you come by to check out our big sale in the retail store? It’s happening all April! You get 10% off everything in the store, including wine, and we have items up to 50% off. In the market for kitchenware but want a great deal? Our loss is your gain! We have some gently used kitchen items for $25 or less!
